This is a Blate Sandwich. Or a Bleat Sandwich. Or even a Table Sandwich, if we were to be playing Scrabble and had the letters B L T E and A to play with. A modern interpretation of the BLT, it is a Bacon (B), Lettuce (L; I used baby arugula), Tomato (T), Avocado (A) and a couple of fried Eggs (E). Call it what you want … BLaTe, BLeaT, TaBLe or anything else, it made a yummy lunch.
Browsing Tag
bacon
Dinner, General Reference/Tutorial, Lunch, Pasta
Homemade Ramp Fettuccine, with Pancetta and Parmesan
Things to do with Ramps, Part 2: Make pasta. Yes, I’ve been on a bit of a pasta making kick these days anyway, but I figured that this wouold be a good experiment to see if the rampiness-flavor would shine though, even if you make pasta out of it. And I am happy to report that it does, almost to the point where it didn’t need any more dressing up, so I just rendered some panchetta and added some parm, and voila.
As always, my home made pasta directions are designed to use an old-fashioned hand-crank pasta machine. I don’t use my KitchenAid for this, but I am sure that you could. Just follow those directions staring with paragraph three.
Random Story: Back in the day, when I lived in Seattle, Ben had a colleague from Iran (via Canada). When he found out that I was German, the very first thing that he said was “Oh, she must make great quiche!” This confused the heck out of me at the time because apparently Germans are great quiche bakers and I didn’t even know it. Turns out that I have no idea where he got this perception, but nevertheless to this day, I think of him whenever I make a quiche.
Breads, Breakfast/Brunch, Dinner, Lunch, Sides
Maple Bacon Biscuits
Maple Bacon Biscuits
(from Huckleberry, by Zoe Nathan)
I recently purchased the Huckleberry cookbook (yes, I am a cookbook junkie) and while I rarely make recipes in their entirety without modifications, I am trying out some of the recipes for the first time. Up first from Huckleberry was this Maple Bacon Biscuit recipe. It happens to also be on the theme of maple syrup (see previous post) and … well, bacon is bacon, and bacon is good. While I these were spectacular straight out of the oven (with a bit of butter) and I m sure that they would also pair well with soup or bisque, I decided to make an egg and bacon breakfast sandwich which was fantastic.
Everyone has their own way of cooking bacon. In the pan, in the oven, even in the microwave. My method involves the oven, covering the pan with aluminum foil (for easier clean up), but also by placing the bacon on a wire rack placed on the prepared baking sheet. Why? Well, two reasons: 1. by raising the bacon away from the pan, there is better airflow, so the bacon crisps from the bottom as well, leaving the bacon nice and flat and 2. also because the bacon is raised from the pan, it causes less splatters (the reason bacon splatters is because the heated grease under the bacon doesn’t have any place to go with the bacon on top of it, so it eventually “pops” to have the air/grease escape, causing splatters. I don’t know that this is the “best” method, but it is the one that I use. Onwards: